Chocolate Glacier Cake

• 8 altoids peppermint candies
• 1/2 cup boiling water
• 4 unsweetened chocolate squares
• 1/2 cup butter or 1/2 cup margarine
• 2 cups sugar
• 1 cup mayonnaise
• 2 eggs, slightly beaten
• 1/2 cup milk
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 (8 ounce) container whipped topping, thawed
• 10 oreo double delight mint-flavored creme-filled chocolate sandwich cookies, crushed

1. Grease and flour 13x9-inch baking pan.
2. add the mints to the boiling water and stir until they are completely dissolved. Microwave the chocolate and butter in a medium bowl on high for 1 minute; stir until the chocolate is completely melted and the
3. mixture is well blended. Add the mint mixture, sugar, mayo, eggs and milk; mix well.
4. Mix the flour, baking powder and baking soda in large mixing bowl. Add the chocolate mixture; beat with an electric mixer on low speed for 30 seconds, scraping the bowl often. Beat on medium speed for 2 minutes. Pour into the prepared pan.
5. Bake at 350u0b0F for 40 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely.
6. Frost with whipped topping just before serving and sprinkle with the crushed cookies.
7. Storage: Store leftover cake in refrigerator.

boiling water, chocolate squares, butter, sugar, mayonnaise, eggs, milk, flour, baking powder, baking soda, oreo

Taken from www.food.com/recipe/chocolate-glacier-cake-167174 (may not work)